Cambodia, a country of moderate size in South-East Asia inherits a rich historical and cultural legacy. It is the country that has succeeded the dominant Khmer empire which reached its apex between the 11^th and 14^th centuries, controlling most of Indochina during this period. Phnom Penh, the capital is Cambodia’s political, industrial, economic and commercial centre.

The majority of Cambodians are Theravada Buddhists of Khmer ethnicity with significant Chinese, Cham and Vietnamese minorities. Agriculture forms the livelihood of most Cambodians, but construction and garment manufacturing as well as tourism are important sectors of the economy. Cambodia is a major tourist destination with a multitude of foreign visitors arriving in the country drawn by its historical sites and pleasant climate.

The Cambodian New Year, known locally as Chaul Chnam Thmey is a significant time for most Cambodians. The celebration which lasts for three days commences on the 13^th or 14^th of April according to the lunar calendar. The occasion marks the conclusion of the harvest season, when farmers relax and enjoy the bounty of their labour.

The New Year celebrations consist of three days, with different activities conducted on each of the days. The first day, Maha Songkran, marks the ending of the old year and the beginning of the new. Cambodians dress in their finery and visit temples to burn incense and light candles. Family members worship the Buddha images and wash themselves with holy water.

On the second day, known as Wanabat, people offer charity to servants, the poor, homeless and needy. They also attend ceremonies dedicated to their ancestors in monasteries.

The third day, called Tngay Leang Saka, is observed by washing Buddha images and elders with scented water. This is considered to be a meritorious deed that will result in good luck, longevity, prosperity and happiness.

The New Year is also the time to create special dishes, one of which is kralan. To make this treat rice is mixed with peas or beans, coconut milk and grated coconut, and the mixture is inserted into a bamboo stick and roasted.

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