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Application Number:4910838
Status:
Unknown
Class:30
Filing Date:Thu, 18 Mar 2021
In Progress

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"KHICHU" 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

TrademarkKHICHU
Trademark TypeWordmark
Class30
Application Number4910838
Nature/Scope of businessSNACKS, READY TO EAT CEREALS, FOODS PRODUCED FROM BAKED CEREALS, BAKED GOODS, WHEAT GERM [OTHER THAN A DIETARY SUPPLEMENT], WHOLE GRAIN RICE, GRAIN BASED SNACK FOODS, FOOD PREPARATIONS BASED ON GRAINS, FLOUR, RICE FLOUR, CONDIMENTS, SPICES, SAUCES, FOOD DRESSINGS [SAUCES], CREAM OF TARTAR FOR COOKING PURPOSES.
PublicationIn Journal No. 2099
Status
Unknown
Applicant: PATEL ANAND RAJENDRAKUMAR
Applicant Address49, UGANDA SOCIETY, NR. SUBHASH CHOWK, MEMNAGAR, AHMEDABAD –380052, GUJARAT, INDIA. AN ADULT AND INDIAN NATIONAL
JurisdictionAHMEDABAD
AgentY. J. TRIVEDI & CO.
Agent AddressYAGNAJYOT, OPP. KASHIRAM AGRAWAL HALL, POLYTECHNIC, AHMEDABAD 380 015

Frequently Asked Questions

Who is the owner of trademark KHICHU?
The trademark application number 4910838 is owned by PATEL ANAND RAJENDRAKUMAR.
Which class does trademark KHICHU belong to?
Trademark application number 4910838 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 4910838?
The trademark agent associated with application number 4910838 is Y. J. TRIVEDI & CO..
Was trademark KHICHU published in the journal?
Yes, trademark application number 4910838 was published in Journal No. 2099.
What is trademark KHICHU?
Trademark application number 4910838 relates to "SNACKS, READY TO EAT CEREALS, FOODS PRODUCED FROM BAKED CEREALS, BAKED GOODS, WHEAT GERM [OTHER THAN A DIETARY SUPPLEMENT], WHOLE GRAIN RICE, GRAIN BASED SNACK FOODS, FOOD PREPARATIONS BASED ON GRAINS, FLOUR, RICE FLOUR, CONDIMENTS, SPICES, SAUCES, FOOD DRESSINGS [SAUCES], CREAM OF TARTAR FOR COOKING PURPOSES.".

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