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Application Number:7868511
Status: Formalities Chk Pass
Class:30
Applicant:(1) AVAL KUMAR Single Firm
Filing Date:Sat, 18 Jul 2026
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"ARRAV MASALA" is still moving through the registration pipeline. Most applications hit at least one hurdle — objection, opposition or a hearing — and deadlines at each stage are short. Get notified the moment the status changes.

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Trademark Information

TrademarkARRAV MASALA
Trademark TypeWordmark
Class30
Application Number7868511
Nature/Scope of business[CLASS : 30] Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces, (condiments); spices; ice
PublicationIn Journal No.
Status Formalities Chk Pass
Applicant:(1) AVAL KUMAR Single Firm
Applicant AddressNear Bazar, Bainsi (109), Maham, Rohtak, Haryana 124514 , India
JurisdictionDELHI
AgentDEEPAK KUMAR[35741]
Agent AddressDeepak Kumar (Advocate), H. No. 130, VPO Kheri Khummar, Landmark Dhod Road, Distt. Jhajjar, Haryana PIN-124104

Frequently Asked Questions

What is the status of trademark ARRAV MASALA?
The trademark application number 7868511 is currently marked as "Formalities Chk Pass" in the official trademark registry.
Who is the owner of trademark ARRAV MASALA?
The trademark application number 7868511 is owned by (1) AVAL KUMAR Single Firm.
Which class does trademark ARRAV MASALA belong to?
Trademark application number 7868511 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 7868511?
The trademark agent associated with application number 7868511 is DEEPAK KUMAR[35741].
What is trademark ARRAV MASALA?
Trademark application number 7868511 relates to "[CLASS : 30] Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces, (condiments); spices; ice".

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