Indian Company Master Data Made Simple
Prash Food Speciality LLP
Profile data last updated: 04/01/2026
With its incorporation dating back to 5 Jun 2017, Prash Food Speciality LLP has 8 years of experience. Prash Food Speciality LLP holds the CIN AAJ-6053. The company’s registration location is Mumbai. The official address of incorporation is A 102, Rachana Chs Ltd, Nr Laxmi Narayan Temple. Off Eksar Road , Borivali ( West), Mumbai City, Mumbai, Maharashtra, India, 400092. The company is currently active.
Prash Food Speciality LLP can be contacted at [email protected].
Company Overview
- CIN
- Date of Incorporation
- 05/06/2017
- Company Status
- Active
- RoC
- Mumbai
- Registration Number
- Balance sheet date
- -
- Company Category
- -
- Company Sub Category
- -
- Class of Company
- -
- LEI Number
- Authorized Capital
- -
- Paid up Capital
- -
- Activity
- -
- [email protected]
- PAN
Directors
| Appointment | Director name | DIN | Designation | |
|---|---|---|---|---|
| 05/06/2017 | Prakash Vinayak Bapat | 00034089 | Designated Partner | View other directorships |
| 05/06/2017 | Akash Harish Pawar | 07806718 | Designated Partner | View other directorships |
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Address
A 102, Rachana Chs Ltd, Nr Laxmi Narayan Temple. Off Eksar Road , Borivali ( West), Mumbai City, Mumbai, Maharashtra, India, 400092
Frequently Asked Questions
What is the incorporation date of Prash Food Speciality LLP?
The incorporation date of Prash Food Speciality LLP is 05/06/2017.
Who are the current board members & directors of Prash Food Speciality LLP?
The current board member of Prash Food Speciality LLP are:
- Prakash Vinayak Bapat
- Akash Harish Pawar
What is the registered address of Prash Food Speciality LLP?
The registered address of Prash Food Speciality LLP is A 102, Rachana Chs Ltd, Nr Laxmi Narayan Temple. Off Eksar Road , Borivali ( West), Mumbai City, Mumbai, Maharashtra, India, 400092.
What is the Corporate Identification Number of Prash Food Speciality LLP?
The Corporate Identification Number of Prash Food Speciality LLP is AAJ-6053.