Sigree Indian Restaurant

4145 BELT LINE RD, STE 218, Addison, TX
We are one of DFW's top choices for catering. We have been proudly serving since 2013. We specialize in various cuisines like North Indian, Mughlai, Gujarati, Maharashtrian, Bengali, Continental (Mexican, Italian), and other cuisines. We also specialize in live catering with Live tandoors, Live chaat corners, Pav bhaji, Kathi rolls, etc. We can customize menus to accommodate a wide variety of dietary needs and budgets. Our services accommodate a range of event styles, including banquets, weddings, corporate events, holiday parties, and professional conventions. Each event is personally monitored and crafted by Chef Anshu. Various Cuisines North Indian Mughlai Gujarati Maharashtrian Bengali Continental (Mexican, Italian) Other regional & international cuisines Various services provided by us Live Stations Chaat and Street Food Items Aloo tikki,Paapdi Chaat , Pani Poori,Kathi Rolls,Pav Bhaji,Noodles. Momos and lot more Live Tandoor Stations Panner Tikka and Kabab stations and lot more Live Poori, Bedmi Poori and Bature Live Dosa Caterings Jain and Pooja Caterings Indo Chiness Live Counters Mexican Live Counters Highly Decorated Food Carts Tea Carts Live Paan Stations Deserts Stations Dietary & Event Flexibility We promise to make your events memorable with our signature dishes. We are also happy to accommodate any culinary requests and provide multi-cuisine menus to make your multi-day wedding event unique (Vegan, Jain, Vegetarian, Mexican, Italian, Halal, Kosher, etc.). We also provide personal menu consultation with various Master Chefs from India and abroad—please ask for details. Custom menus for dietary needs & budgets Events: banquets, weddings, corporate events, holiday parties, conventions Every event is personally monitored by Chef Anshu

Additional Info

Features
  • Special Features: “Sigree, meaning “Clay Oven” in Hindi, lives up to its name with an authentic yet elegantly modern take on Indian cuisine. Owner Anshu Seth, driven by her passion for sharing the food and culture of her native India, combined her degree in Catering and Ho