Government school meals across India are witnessing a shift towards more diverse and region-specific food choices, with the focus increasingly moving beyond simply providing a midday meal.
Delhi is introducing ragi, jowar and bajra, along with idli-sambar, in government school meals. Telangana is expanding its breakfast programme with options such as idli, dosa, millet idli, upma and sambar.
Meanwhile, Andhra Pradesh has incorporated millets into chikki, while Himachal Pradesh is adding eggs and fruits to school meals. West Bengal continues to provide eggs alongside vegetarian cooked meals.
Tamil Nadu is also considering chicken biryani as part of its government school meal programme, highlighting how regional foods are increasingly being explored to make school meals more appealing to children.
Experts point out that the real challenge is not just menu diversity but ensuring that these meals consistently provide children with adequate protein, energy and essential micronutrients, while also being nutritious and acceptable in taste.
