Dutch Fries did not start as a business plan. It started with two friends who met on their first day of university in the Netherlands — one who grew up on these fries, and one who grew up in India.
Marvin and Kush met a decade ago, on their first day of university in the Netherlands. One Dutch, one Indian, both far from anything resembling a food company.
What they had in common was a country: Marvin grew up in Holland, where the fry shop on the corner is not fast food but a ritual — thick-cut, fried twice, eaten out of a paper cone with a spoon of mayonnaise. And Kush spent ten years there too, long enough for it to become his ritual as well.
Fifteen countries and a lot of shared meals later, they still talked about the same thing.
Marvin & Kush
Travelling across India, he kept ordering the thing that carried his own name for it. What arrived was never it: pre-cut, frozen, industrial sticks — sold as "Dutch", made like anything but.
It was not that India did not love fries. It was that nobody was doing the real version. A whole street-food culture that Holland has spent centuries perfecting simply had not arrived yet.
That gap became the entire company.
The GapNot a logo and a fryer. A year of unglamorous work: tracking down the original Dutch potato — the variety Holland fries with — and building a direct contract-farming supply for it. Testing oil. Timing the blanch, the rest, the second fry, until the crust broke like glass instead of bending.
The sauces and seasonings were built around it in Amsterdam and tested on the Indian community there — so the menu honours Holland without ignoring the palate it is coming home to.
What we ended up with is unfussy: fresh potatoes, cut daily, fried twice, dipped properly. That's the whole idea. It just has to be done honestly.
Double FriedA Dutch founder and his Indian best friend — ten years of friendship, and one very specific idea of what a fry should be.
Grew up in the Netherlands on the fry culture this company is built on. Spent the past year on the parts nobody sees — using his Dutch network to secure the original Dutch potato and dialling in the exact temperatures of the double fry. He is the bridge between Holland's heritage and India's appetite.
A childhood in India and ten years in the Netherlands — he is the link between the two markets. With a background in business process management, he designed the supply chain and the lean, fast operation behind the counter, so that quality survives a queue.
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