Faïz and Fadil Khaidoo: The Art of Reinventing Their Father's Trade

Between caramelizing sugar, candied fruits, and childhood memories, the Khaidoo brothers have transformed their father's trade into a vibrant, modern, and flourishing legacy.

They grew up surrounded by bowls of sugar, the scents of coconut, pineapple, mango, and candied papaya. Cooking has always been the beating heart of the Khaidoo family in Rivière-du-Rempart. Years later, brothers Faïz, 31, and Fadil, 32, chose to take over this business as if inheriting a living legacy: not just a trade, but a family story filled with flavor and passion.

Their father, Rahamatoolla Khaidoo, 65, recently retired, spent decades traveling the South and later the beaches of Flic-en-Flac on Sundays and holidays, selling his candied fruits and fresh tropical fruits. "Our dad was a worker. He never knew rest. He did this trade to put food on the table," the brothers share, their voices tinged with restrained emotion.

As children, they watched him prepare, cut, dry, and crystallize fruits. They observed him load his "tant bazar," smile in the sun, and chat with loyal customers. Unbeknownst to them, they were already learning the trade that awaited them.

The two brothers attended Keats College in Chemin-Grenier. After the Higher School Certificate, their paths diverged: Faïz pursued graphic design, drawn to art and imagery, while Fadil chose computing, passionate about logic and technology. On the surface, nothing seemed to suggest they were destined to take over the family business. But life, as often happens, had its own plans.

As Rahamatoolla aged, fatigue set in. The sun, the roads, the weight of the crates… everything became more challenging. Yet, customers continued to demand his products. "They would say: Rahamatoolla, don’t stop. Don’t cut this tradition. We need your fruits." The inevitable question arose: Who would take over? For Faïz and Fadil, this trade is not just any trade. It is their father’s story. It is their family’s story. It is part of their Mauritian identity. "We have never regretted it. Leaving our professions was a sacrifice… but also a return to the essential."

If Rahamatoolla was the soul of the business, Sahira, their mother, is its heart. She still prepares today the sweet sauces that accompany the tropical fruits: coconut-pineapple sauce, traditional red sauce, cinnamon-flavored sauce, spicy syrups… Flavors that evoke childhood, fairs, and Sundays at the beach. "Mama is a treasure. Without her, our business wouldn’t have the same traditional taste," Faïz acknowledges. She imparts her recipes with patience, as well as a demand for quality that profoundly influences her sons.

When they took over the business, the brothers initially believed it would be a temporary solution. But demand quickly skyrocketed: customers recognized the taste, freshness, and authenticity. They rented their first premises in La Source, Quatre-Bornes, where they set up production, storage, and distribution. For three years, they worked tirelessly.

Then an opportunity arose: Port-Louis. The capital, with its vibrant markets, offices, and tourists, became their new laboratory. There, their concept scaled up. "Port-Louis has given us visibility. We can innovate even more."

At the helm of Anaco, they modernize the know-how passed down from their parents: fruits sculpted into flower shapes, watermelon cups filled with fresh, candied, or frozen fruits, multicolored grated flavins, neat presentations, and a visual signature. But their flagship creation remains their signature topping: a sauce made from coconut, pineapple, and mango cooked in a red syrup, bold, shiny, and entirely Mauritian. "We work to bring innovation while preserving traditional flavors."

The Khaidoo brothers embody a simple truth: entrepreneurship is measured not by degrees or titles, but by passion, hard work, and authenticity. "Our father has given us a trade. A true treasure. We are passing this on with respect." And their father Rahamatoolla, proud and moved, watches them move forward where he walked alone for decades. "The love for this work was in our DNA," he says, a modest smile on his face.

The story of Faïz and Fadil is that of a generation returning to its roots. A generation that understands that the future is built on heritage. A generation unafraid to roll up its sleeves, innovate, and take risks. In Port-Louis and Flic-en-Flac, their products have become synonymous with quality, tradition, and creativity.

Two brothers. Two paths. One destiny: to keep alive – and grow – the dream started by their father.