A Balanced Weekly Plan
Odisha follows a weekly menu so that children get variety and balanced nutrition rather than the same meal every day. The plan combines rice with a rotating set of protein-rich accompaniments — egg curry, dalma, and soybean badi curry — and adds a nutrition-rich laddoo on several days. The exact dish depends on the weekday, which is why the meal's cost and ingredients change from day to day.
Day-by-Day Menu
Monday, Wednesday, Friday
Rice with egg curry. The egg is a high-quality protein source and is a key part of the state's effort to improve children's nutrition.
Tuesday and Saturday
Rice with soybean badi curry and a nutrition-rich laddoo. Soya badi adds plant protein, and the laddoo provides additional energy and micronutrients.
Thursday
Rice with dalma — the much-loved Odia preparation of lentils cooked with vegetables — and a nutrition-rich laddoo.
The Egg and Laddoo Push
From the 2025–26 academic year, Odisha strengthened the weekly plan to include eggs and several laddoos each week, specifically to raise protein and energy intake. For children who do not eat eggs, schools provide an alternative so that no child is left without the supplement.
Why the Menu Affects the Cost
Each item carries a per-child cost. On an egg day the egg adds to the day's total; on a laddoo day the laddoo does the same. Because the menu differs by weekday, two days with the same attendance can have different totals. The calculator reads the weekday from the date you select and applies the correct menu, including the egg or laddoo, automatically.
Meeting the Nutrition Norms
The weekly rotation is designed so that, taken together, the meals meet the minimum norms of 450 calories and 12 grams of protein for primary children and 700 calories and 20 grams of protein for upper primary children. Variety across the week also keeps children interested in the meal, which supports attendance — one of the scheme's core goals.
Local Variation
Schools may adapt the menu slightly to local availability and seasonal vegetables, as long as the nutrition norms and the prescribed items are respected. Any special menu served on a particular day should still be recorded so that the day's cost is captured accurately.