Application Number 3955992 (Class 30)
Application Number:3955992
Status:
DRAFT
Class:30
Applicant: NISHANT JAISWAL
Filing Date:Wed, 26 Sep 2018
In Progress
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Trademark Information
| Trademark | |
| Trademark Type | Wordmark |
| Class | 30 |
| Application Number | 3955992 |
| Nature/Scope of business | ready to eat foods, ready to cook, pasta, rice, spices, herbs, sweets, sauces ,chutneys, frozen cake,pastries, custard, frozen yougurt, confectionery, dried and fresh pastas, noodles and dumplings, breakfast cereals ,porridge and grits, instant food mixes. |
| Publication | In Journal No. 1885 |
| Status | DRAFT |
| Applicant: | NISHANT JAISWAL |
| Applicant Address | A4- Ratna Sagar Appartment, Chandani Chowk, Piplod, Surat INDIVIDUAL |
| Jurisdiction | AHMEDABAD |
| Agent | RICHA GOYAL, FCS, LLB |
| Agent Address | 302A, INTERNATIONAL TRADE CENTRE, MAJURA GATE, RING ROAD, SURAT - 395007 |
Frequently Asked Questions
What is the status of trademark application number 3955992? ▾
The trademark application number 3955992 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark application number 3955992? ▾
The trademark application number 3955992 is owned by NISHANT JAISWAL.
Which class does trademark application number 3955992 belong to? ▾
Trademark application number 3955992 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 3955992? ▾
The trademark agent associated with application number 3955992 is RICHA GOYAL, FCS, LLB.
Was trademark application number 3955992 published in the journal? ▾
Yes, trademark application number 3955992 was published in Journal No. 1885.
What is trademark application number 3955992? ▾
Trademark application number 3955992 relates to "ready to eat foods, ready to cook, pasta, rice, spices, herbs, sweets, sauces ,chutneys, frozen cake,pastries, custard, frozen yougurt, confectionery, dried and fresh pastas, noodles and dumplings, breakfast cereals ,porridge and grits, instant food mixes.".
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