Anjuli Dodhia
Hailing from Bellevue WA, Anjuli Dodhia was immersed in classical music at a young age. She sang in her church youth choir, and in senior year of high school, she was the orchestra’s principal violinist.
When Anjuli began studying Zoology in college, she realized she couldn’t live without making music, so changed majors. In her music studies at Shoreline Community College, Anjuli discovered her passion for opera in particular. The first opera she saw was Bellini’s I Puritani at the Seattle Opera in 2009 – and she promptly fell in love with the bel canto style of singing. She gained an appreciation for 20th Century music when she saw Bartok’s Bluebeard’s Castle and Schoenberg’s Erwartung.
Anjuli began working at Northwest Public Radio as the music librarian in 2012 while studying and receiving vocal training at Washington State University. While she still loves opera, Anjuli is also an active participant in local musical theater productions. In her free time, Anjuli can be found practicing her arias, indulging in fantasy literature and her favorite TV shows, or exploring local trails on her e-bike.
CLASSICAL MUSIC
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My Posts
Celebrating 25 Years Of The Bellingham Festival Of Music: A Conversation With Michael Palmer
The Bellingham Festival of Music is celebrating its 25th Silver Anniversary season. It’s also Artistic Director Michael Palmer’s 50th year as a conductor. Anjuli Dodhia sat down for a conversation with the Maestro about his career, the Bellingham Festival of Music, and what concert-goers can look forward to this season.
Good Music And Good Food: Cooking With Rossini
Good music and good food: two indulgences that go well together. Composers have been writing music to accompany banquets, dinners and parties for centuries. Think of Telemann’s Tafelmusik (“Table Music,” in English), or the Divertimenti Mozart wrote for the wind band hired to play during the Emperor’s lunch. But one composer stands out as someone who created both the music and the food. That’s Gioacchino Rossini.
