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Application Number:6627422
Status: DRAFT
Class:30
Applicant:JATINDER PAL SINGH S/O GURBAKSH SINGH
Filing Date:Tue, 17 Sep 2024
In Progress

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Trademark Information

Trademark
Trademark TypeWordmark
Class30
Application Number6627422
Nature/Scope of businesscoffee, tea, cocoa and artificial coffee, rice, tapioca and sago, flour and preparations made from cereals, bread, pastries and confectionery, edible ices, sugar, honey, treacle, yeast, baking- powder, salt, mustard, vinegar, sauces [condiments], spices, ice. MARK SHALL BE USED AS A WHOLE.
PublicationIn Journal No. 2249
Status DRAFT
Applicant:JATINDER PAL SINGH S/O GURBAKSH SINGH
Applicant AddressHOUSE NO.-1482/A, SECTOR-13 NEAR BAL BHARTI SCHOOL, GANDHINAGAR, JAMMU AND KASHMIR, PIN CODE-180004, INDIA SINGLE FIRM
JurisdictionDELHI
AgentOM RAM
Agent AddressChamber No. 752, First Floor, Western Wing, Tis Hazari Courts, New Delhi - 110054

Frequently Asked Questions

What is the status of trademark application number 6627422?
The trademark application number 6627422 is currently marked as "DRAFT" in the official trademark registry.
Who is the owner of trademark application number 6627422?
The trademark application number 6627422 is owned by JATINDER PAL SINGH S/O GURBAKSH SINGH.
Which class does trademark application number 6627422 belong to?
Trademark application number 6627422 is filed under Class 30, which relates to the specified goods and services.
Who is the trademark agent for application 6627422?
The trademark agent associated with application number 6627422 is OM RAM.
Was trademark application number 6627422 published in the journal?
Yes, trademark application number 6627422 was published in Journal No. 2249.
What is trademark application number 6627422?
Trademark application number 6627422 relates to "coffee, tea, cocoa and artificial coffee, rice, tapioca and sago, flour and preparations made from cereals, bread, pastries and confectionery, edible ices, sugar, honey, treacle, yeast, baking- powder, salt, mustard, vinegar, sauces [condiments], spices, ice. MARK SHALL BE USED AS A WHOLE.".

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