This Instagram food influencer balances content creation with a career in AI

Savor Every Moment

When she's not working with AI, Anjali Dhir shares her love of food and travel online

Anjali Dhir believes the universal language is food.

She comes from a Punjabi family where the love of food is a cherished tradition — both her parents are excellent cooks, and they passed on their passion for creating and enjoying delicious food.

"I've always been a foodie," Dhir says.

Dhir was born in Northern India and moved to the United States in 2010 to attend Towson University in Maryland. During the day, she is a project manager working with cutting-edge technologies like artificial intelligence and robotic process automation. But her nights and weekends are dedicated to building her online brand, Toast To Taste.

"As a social media influencer, my focus remains on connecting with people worldwide, bringing the joys of food, culture, and adventure to their screens," Dhir says.

Tell me a little bit about yourself

I am single and I was born in Lucknow, North India, and my roots extend to Jaipur. My family includes my parents and my younger sister, who live in Jaipur. From a young age, I have always been an explorer and inquisitive person. I hold a Ph.D. in American Literature from the University of Rajasthan and a second master's from Towson University in the United States. I'm also the author of a book on English for Undergraduate Engineering Students. Currently, I work as a project manager for a big firm in the field of AI, where I manage and contribute to projects.

Why did you start posting online?

I began posting online in June 2019 with the intention of creating a platform that went beyond just sharing food. My goal was to document a diverse range of culinary experiences, including traditional, fusion, vegan, and healthy recipes.

Beyond the kitchen, I wanted my page to evolve into a versatile guide, offering restaurant reviews, travel insights, self-care tips, and more. My main thought was to have a space where I could share my explorer's spirit and connect with a wider audience, inviting them to join me on a journey of culinary and lifestyle discovery.

How did you grow your audience?

I've grown my audience through a combination of strategies that focus on authenticity and engagement. I believe in creating high-quality content that resonates with my audience, offering value and meaningful interactions. I also actively engage with my audience by responding to comments, asking for feedback, and fostering a sense of community.

Collaborations with like-minded influencers and cross-promotions have also played a significant role in expanding my reach. Additionally, I try to understand social media algorithms, staying up-to-date with trends to increase discoverability, and keeping a close eye on trends and preferences within my niche to ensure my content remains relevant.

Ultimately, it's about building a genuine connection with my audience that has organically grown my online community, fostering a supportive and engaged audience.

What do you love about sharing food with your followers?

What I love most is the sense of connection and community it creates. Food transcends boundaries and cultures, and it's a universal language that brings people together. Through my posts, I get to share not only recipes and culinary experiences but also stories, traditions, and memories associated with food.

It's incredibly rewarding to receive messages and comments from followers who have tried my recipes and enjoyed them, or those who have been inspired to explore different cuisines. Additionally, the interactions and feedback from my followers provide a constant source of inspiration and motivation. I believe that food has the ability to evoke memories, emotions, and share experiences, and I cherish the opportunity to create a virtual dining table where people from around the world can come together to appreciate the beauty and diversity of culinary art in the digital world.

Any advice for others?

For aspiring social media influencers, prioritize authenticity and passion in your content. Consistent posting and engagement with your audience are key. Collaborate with peers and stay updated on trends for visibility. Share what you love, and let your enthusiasm shine.

For fellow food and travel enthusiasts, embrace new experiences with an open heart. Try diverse flavors, immerse in local culture, and document your journeys. Practice sustainable travel to support communities. Ultimately, both in food and travel, the journey is about discovery and connection, so savor every moment.

Can you tell me about your full-time job?

While food holds a special place in my heart and is a significant part of my life as a social media influencer, I also have a thriving full-time career. I work as a Project Manager for one of the big firms.

In this role, I lead and manage projects that involve cutting-edge technologies like artificial intelligence and robotic process automation. It's a dynamic field that demands strategic thinking, problem-solving, and a deep understanding of the ever-evolving landscape of technology and business.

Diwali is on November 12. Can you talk a little bit about the holiday?

Diwali, the Festival of Lights, spans five days and symbolizes the victory of light over darkness. Each day holds special significance, from wealth and prosperity on Dhanteras to the triumph of light on Diwali. Families unite, sharing traditional sweets (Gulab jamun, Kalakand, Kaju Katli) and savories (crispy samosas chakli). Homes and streets come alive with rangoli designs, lamps, and candles, embodying the spirit of togetherness. Diwali represents the celebration of light, love, and positivity in our lives, igniting a sense of joy and unity that resonates far beyond its five-day duration.

What does a typical day in your week look like?

A typical day for me is a well-structured routine that balances my roles as a social media influencer and a Project Manager. My day kicks off with a detox drink and some exercise to energize me. Then, I prepare for my full-time job.

After a productive day at work, I aim to wrap up my meals by 7 p.m. It's after this time that I engage with my followers, plan content, and shoot videos and photos, often dedicating weekends to create compelling content. To streamline my schedule, I reserve weekends for content shoots, ensuring I can share quality posts and stories with my followers.

What are a few of your favorite Bergen restaurants?

In Bergen, there are some fantastic culinary gems that I absolutely love. For coffee enthusiasts like myself, Rey Sol Coffee (Ridgewood) and American Bulldog Coffee Roasters (Ridgewood) are must-visit spots. When it comes to satisfying my sweet tooth, Sook Pastry (Ridgewood) and Paris Baguette (Hackensack) have exceptional desserts.

For a cozy cafe experience, I highly recommend Willow and Whisk (Wyckoff), Giovanna's Cafe (Ramsey), and Saddle River Cafe (Saddle River). As a vegetarian, I've had some incredible dining experiences and some of my top picks include Park West Tavern (Ridgewood), Delhi Accent (Ridgewood), Rustica Lounge and Restaurant (Cliffside Park), El Asadero Mexican Grill (Rochelle Park) and Benares (Wyckoff), all of which offer a diverse range of vegetarian delights. These restaurants capture the essence of the culinary diversity that Bergen has to offer.

What other things do you like to do in Bergen?

There's a wealth of natural beauty and recreational activities to explore in Bergen, which I absolutely adore. I make it a point to visit places like Van Saun County Park (Paramus), Ramapo Valley County Reservation (Mahwah), Palisades Interstate Park (Alpine), and Demarest Farms (Hillsdale) whenever I can.

These locations allow me to connect with nature, whether it's hiking through scenic trails, enjoying picnics, or picking fresh produce. Bergen offers a fantastic blend of outdoor adventures and serene escapes, making it a wonderful destination for anyone who appreciates the beauty of the great outdoors.

What’s next?

I'm currently dedicated to bringing my website to life, for it to be a central hub for culinary and travel content. I'm also keen on expanding to new cities and sharing unique food and travel experiences with a broader audience.

Get to know Anjali Dhir

Socialstoast_to_taste (Instagram)

toasttotaste (Facebook)

@toast_to_taste (TikTok)

Age 51

Where did you grow up I was born in the vibrant city of Lucknow, where I spent my early years immersing myself in the flavors and traditions of Northern India. When I was in 7th grade, my family moved to the beautiful city of Jaipur. In 2010, I moved to the United States to pursue my MS program in Women and Gender Studies at Towson University in Maryland.

Where do you live now I call Upper Saddle River home. Its suburban charm and proximity to the bustling energy of New York City provide the ideal setting for my content creation.

Education My educational journey has taken me from St. Mary’s High School in Lucknow to Brightlands Girls School in Jaipur, where I completed my school education. My passion for literature led me to pursue my undergraduate, graduate, and Ph.D. studies in American Literature at the University of Rajasthan. To further expand my horizons, I pursued another Master of Science degree at Towson University in Maryland in Women and Gender Studies. Complementing my academic achievements, I hold an Honors Diploma in System Management from NIIT.

Future Aspirations I’m passionate about exploring the world’s diverse cultures and flavors, and I aspire to combine these interests by writing travelogue cookbooks to not only showcase my culinary experiences from around the globe but also provide readers with a taste of different cultures through recipes and stories. I also have a vision of opening a fusion vegetarian eatery that celebrates the rich tapestry of global cuisines.

Mango Coconut Laddoo

Diwali festivities always bring a special treat to the table, and for me, that treat is Coconut Ladoo with a twist! This variation, made with a blend of coconut and mango pulp, takes the traditional delight to a whole new level. These soft, flavorful, melt-in-your-mouth sweets are an absolute hit at our Diwali party, adding a burst of tropical flavor to the celebration. It's a delightful fusion of tradition and innovation that everyone looks forward to indulging in during this joyous occasion.

Ingredients

2 cups fresh grated coconut (frozen grated coconut)

2 cups whole milk

1 1/2 cups mango pulp (Alphonso Mango Pulp readily available in Indian Stores)

1 cup sugar

1 teaspoon saffron

1 teaspoon cardamom powder

For Presentation

sliced pistachios

edible silver flakes (optional)

small cupcake wraps to keep the laddoo

Instructions

• In a nonstick pan, add coconut, milk, mango pulp and sugar.

• Keep stirring continuously for about 20-25 minutes, till the mixture thickens. It should become doughy and start coming together leaving the side of the pan

• Add saffron

• When the mixture starts sticking to the base and color starts changing to a light brown and all the moisture evaporates turn off the heat and add cardamom powder.

• When the laddoo is cool enough to touch, make round balls by rolling it between your palms.

• Gently press sliced pistachios and silver flakes onto only the top of each ball.

Vegetable Samosa Puffs (Fusion Version for Samosa)

Potato Pea Samosa Puffs, prepared with flaky pastry sheets, offers a delightful twist on a beloved Indian classic. Samosas hold a special place in Indian cuisine, cherished for their crispy exterior and flavorful fillings. With this fusion recipe, you can experiment with different stuffing like mushroom, paneer, or minced meat, adding your unique touch to this popular snack.

Ingredients

2 puff pastry sheets

1 tablespoon vegetable oil

½ teaspoon cumin seeds

Pinch of asafetida (optional)

½ tablespoon ginger grated

1 large green chili/serrano pepper chopped (with or without seeds based on preference)

2 large Russet or golden potatoes, peeled and cubed, cooked until tender

½ cup frozen peas

2 tablespoons finely chopped fresh cilantro

¾ teaspoon red chili powder

¼ teaspoon turmeric powder (optional)

½ teaspoon garam masala

½ teaspoon chaat masala

Salt to taste

Instructions

• Thaw puff pastry sheets according to the instructions on the package.

• Preheat oven to 400 F and line a baking sheet with parchment paper or silicone mat and set aside.

• Heat oil in a pan over medium heat and once the oil is hot, add cumin seeds (till the seeds sizzle), along with asafetida, ginger, chopped green chilies and sauté for a few seconds.

• Add the boiled cubed potatoes and green peas and mix well.

• Fold in coriander powder, red chili powder, turmeric powder, garam masala, chaat powder and salt to taste.

• Mash everything well using a potato masher or a fork and add cilantro.

• Remove pan from heat and set aside and let it cool.

• Unroll the thawed puff pastry sheet and cut it into 12 3x3-inch squares.

• Roll the squares slightly using a rolling pin.

• Place a tablespoon of the potato mixture at the center of each square.

• With a pastry brush or your finger, brush the edges of the square with water and fold the pastry over the filling to form a triangle.

• Using a fork, crimp to seal the edges and place it on a baking tray lined with parchment paper.

• Bake for about 15-18 minutes or until it is golden brown.

• Best serve with Cilantro Mint Chutney and Date Tamarind Chutney

Rose Fudge (Fusion Version for Kalakand)

This Kalakand fusion version, Rose Fudge, is a delightful and festive Diwali dessert that's sure to elevate your celebrations. Traditionally made using whole milk, this recipe puts a unique twist on the classic by using ricotta cheese. The combination of traditional Kalakand with the delicate essence of rose creates a sweet symphony of flavors that's both exotic and comforting. It's the perfect treat to grace your holiday table, adding a touch of elegance and sweetness to your Diwali festivities. Enjoy the richness and charm of this delectable dessert as you savor the moments of togetherness with loved ones during this special occasion.

Ingredients

15 ounces ricotta cheese (full fat recommended)

14 ounces condensed milk (full fat)

A few drops of red edible color to get the pink shade

1 tablespoon ghee (optional)

2 teaspoons rose water

1 teaspoon cardamom powder

2 teaspoons dry rose petals (readily available online)

Pinch of saffron (optional)

3 tablespoons pistachios (thinly sliced)

For Presentation

Sliced pistachios, saffron strands (optional), edible silver flakes (optional), golden cupcake wraps for individual bites

Instructions

• Line a 7x7-inch baking tray or dish with parchment paper.

• In a wide nonstick pan add ricotta cheese and condensed milk and cook over medium heat stirring frequently.

• After 10 minutes, gradually add 3-4 drops of red food coloring and mix till you get the perfect color.

• The liquid will thicken over the next 15-20 minutes. Don’t forget to scrape the sides as the mixture gets thicker.

• When the mixture starts to separate from the sides and becomes thick, add ghee, rose water, cardamom powder and rose petals and give it a final mix and turn off the gas.

• Pour the mix on the parchment paper lined dish and use a spatula to flatten it evenly

• Sprinkle pistachios, saffron, rose leaves, edible silver on top and gently press down with the spatula and let cool.

• Once cool cut them into square pieces and individually serve them at room temperature in Cupcake wraps.

This article originally appeared on NorthJersey.com: Toast To Taste: This Instagram food influencer balances a career in AI